Vegan Thai curry

in random

Preamble: The original recipe was awful. Follow the link for my entire rant about the experience, but TL;DR:
1. There were ingredients listed that weren’t used.
2. There were steps in the preparation that used ingredients which weren’t listed.

Besides all of my woes in the other post, because of the shitty recipe, I fucked up. Added too much lime, added a lemon and lemongrass, used double the coconut milk, and half the mushrooms.

This was a pain in the ass to make, and I will not cook this again soon, but the dish is super tasty. Everyone had more, and guests took home their own doggie bags.

This meal will serve four. You will require a blender in order to prepare the paste.

It isn’t too hard to shop for this in Galway. Asiatic has the tofu and lemongrass. Deacy’s had the coriander, and you can buy the rest from Tesco.

Ingredients: There are two sides to this dish, the curry paste and the vegetable base.

The base:

  • 500g block of plain tofu.
  • The juice of 3 limes.
  • 2 tablespoons of sesame oil.
  • 4-5 tablespoons of soy sauce.
  • 1 tablespoon of brown sugar or honey.
  • 400ml can of coconut milk.
  • 1/2 deseeded and diced red bell pepper.
  • 140g mushrooms, sliced or quartered.
  • 140g sugar snaps.
  • 20g basil leaves.
  • 2-3 bird’s eye chilies for heat. Optional, but highly recommended.
  • 1 eggplant or 1 zucchini. Either or. Depends on your taste.
  • 1.5 cups of boiled jasmine rice.
  • 100ml water.

The paste:

  • 2-3 bird’s eye chilies, diced. Mandatory.
  • 1 stalk of lemongrass, diced.
  • 3 small red onions, diced.
  • 1/2 deseeded and diced red bell pepper.
  • The zest of 1 lime.
  • ~20g of cilantro, finely diced.
  • 1 tablespoon of freshly ground pepper.
  • 2 garlic cloves.


The paste:

  • Dice all of your vegetables.
  • The ingredients for the paste can be tossed straight into a blender and liquidized.
  • Liquidize it. Giggle playfully and stare in an uncomfortable manner at your housemates.

The base:

  • Cube your tofu and add it to a pan to fry on a medium heat. Add the soy sauce, the spicy chilis, and the juice of 1 lime. Leave the tofu be until it has a golden-brown colour and crisp texture.
  • Dice all of your vegetables, and juice the lemons.
  • Drain the tofu off and pat it dry.
  • Heat a large pan of oil on a medium to high heat.
  • Stir in the coconut milk and paste gradually until both are used up.
  • Add all of your vegetables to the paste.
  • Add the tofu back into the pan and fry for about 4-5 minutes.
  • Serve.


in me

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